Horse-radish Gravy

Ingredients

• one tablespoon butter
• one tablespoon flour
• pint soup or gravy stock
• three or four tablespoons prepared horse-radish
• pinch of sugar, a little salt and white pepper

Method

1. 1

   Mix butter and flour in a saucepan, add stock, boil until cooked.

2. 2

   Stir in horse-radish and season.

3. 3

   Serve immediately.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 386. The excerpt below is the record exactly as published.

o tablespoons butter until a light brown ; then add two pounds shin of beef and two small slices bacon, both cut in smaU square pieces, and pour in cup of water ; boil ten minutes, or until a nice brown color, stirring occasionly ; add three and a naif pints water, let boil up, then draw to back of range and simmer very gently an hour and a half; strain and when cold take off the fat. Thicken with four tablespoons flour first made smooth and lightly browned with three tablespoons butter in another pan, and cooled ; boil the gravy up quickly, season to taste and it is ready to serve. This thickening may be made in larger quantities and kept in stone jar until wanted. A Brown Gravy WitKout Meat is made as fol- lows : Slice, flour and fry two onions and one large carrot in two tablespoons butter till a nice light brown, add three pints boiling water, bunch savory herbs and pepper and salt. Stew gently about an hour, strain, when cold skim off all fat and stir in a thickening made as in preceding recipe and a few drops of Caramel Coloring. Economical Gravy, — Put in stewpan the chopped bones and trimmings of cold roast or boiled veal or beef, one and one-half pints water, an onion, quarter teaspoon each chopped lemon peel, and salt and blade mace, pounded ; simmer gently an hour or more, or until liquor is reduced to a pint, then strain through hair sieve. Add thickening of butter and flour, let it just boil up, squeeze in about teaspoon lemon juice, and it is readv to serve, it may be fla- vored with a little tomato sauce if at hand., or if dark colored gravy is wanted, catsup or any bottled sauce. Or put chopped bone and trimmings from any cold joint in stewpan with quarter teaspoon each salt, whole pepper and whole allspice, small bunch savory herbs and half head celery, cover with boiling water and simmer gently about two hours. Slice and fry an onion in tablespoon butter till a pale brown, and mix gradually with the ^ravy ; boil fifteen minutes and strain, put back in stewpan, flavor with walnut vinegar, catsup, pickled onion liquor, or any bottled /sauce preferred. Thicken with a 452 GRAVIES. little butter and flour mixed smooth on a plate, boil up once, and the gravv will be ready for use. Giblet Gravy. — Boil the giblets — gizzard, heart and liver — ^with the neck, in two quarts water an hour and a iialf, skinmiingif neces- Barv and adding more water if it cooks away too much. Take out giblets, chop fine, return to water in saucepan, first skinmiing out neck, and add tablespoon fiour mixed smooth with a little cold water ; season and after the fowl has been taken up^ add to drippine pan placed on top of stove, adding more water if necessary, and Doil nve minutes, stirring constantly, scraping the sides of pan to free the rich, savory particles that adhere. More thickemng or seasoning may be neeaed and some add a little sweet majoram. If too much fat in dripping-pan, skimofi'before adding the giblet sauce. If the giblets are not liked, or are preferred served whole, the gravy is made same, simply omitting giblets and serving them on platter with the fowl. Horse-radish Gravy. — Mix well one tablespoon each butter and flour in saucepan, add pint soup or gravy stock ; let boil till flour is well cooked ; add three or four tablespoons prepared horse-radish, pinch of sugar, a little salt and white pepper

Cook this with the app: pantry check, scaling, and the assistant.